Cheesy Chicken and Potato

Submitted by Robyn Clark

Cheesy Chicken and Potato

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Serving: 4
Cook Time 2 hours
Total Time 2 hours


  • 4- 6 Chicken Thigh fillets
  • 1/2 green capsicum , 1/2 red capsicum
  • Paprika
  • 1 tin cream of chicken soup
  • 3-4 red potatoes
  • 2 tablespoons plain flour or cornflour
  • 1 1/2 cups grated cheddar cheese
  • 1 1/2 teaspoons Worcestershire sauce
  • Salt & pepper


  • Spray SC with oil. Chop the capsicums cube size and dice the potatoes thin.
  • Cover bottom of SC with capsicum and potatoes. Sprinkle thighs with paprika and rub in. Place 3-4 thighs over the vegetables and cover with half the tin of chicken soup. Layer another 3-4 thighs and cover with the remainder of the soup. Cook on high 2-3 hours. Remove the chicken and vegetables and set aside.
  • Add the flour to the cooking sauce and whisk out any lumps. Add the cheese and stir until melted. Add Worcestershire sauce and stir until combined. Add salt and pepper.
  • Plate the chicken and vegetables and spoon over the sauce.

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